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Saturday, September 1, 2012

Soy Milk Bread Loaf

Good evening everyone! >.<

I've been wanting to bake a squarish loaf bread so when my newly pullman tin arrive, I could not wait to try out the new pan! ;) Not sure is it the cooling weather, my dough does not seems to rise very well despite 2nd proofing for 2 hours :( It only reach 60% of the pan and worst still one of the dough is not placed properly. I thought I've position the seam beneath, but it actually 'shifted' up, as you can see from the picture above hahaha.....

Anyway I doubt it will rise any further so I proceed to the baking part. Results? Hmmm the bread did not seem to rise much either when baking! Despite encounter some hiccups, it does not affect the texture! The loaf is still very soft and tender! Hopefully the next round I can achieve a squarish loaf, not any other funny shapes appearing hehehe.....

Roll out dough and roll up like a swiss roll. Cover and rest for another 15mins.

Roll out the dough into 40 x 10cm length. Roll up and seal the edge tightly, placed the dough into a greased pan and proof for another 60mins until it fill up 80% of the pan. Cover the pan and bake in preheated oven at 200 deg for 35-40mins.

Remove from oven and unmould immediately. Cool down completely on rack before storing.

Peng's Kitchen

Welcome to Peng's Kitchen! I'm not a professional baker/chef. Just a simple Stay-at-Home-Mum enjoying baking & cooking for my 2 children and hubby. All recipes are tried and tested in my little kitchen. If you have any comments, do feel free to drop me an email at veronicachia@hotmail.com